In the bowl of your food processor with the blade attachment, pulse together the herbs, pistachios, salt, and ALOHA Superfood Greens. Then with your food processor running, slowly drizzle in the olive oil, stopping to scrape down the sides of the bowl as necessary. Process until mostly smooth. Transfer the pesto to a clean container, cover and refrigerate it until you’re ready to use it.
Meanwhile, pre-heat your oven to 425 degrees Fahrenheit. Add the carrots to a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt and black pepper. Roast the carrots in your pre-heated oven for 25-30 minutes, until they are tender and starting to brown in a few places, stirring them once halfway through the cooking time.
Remove the baking sheet from your oven and while the carrots are still warm, toss them gently with a couple tablespoons of the pesto. Top with additional chopped pistachios, if desired. Serve immediately.
Store leftover pesto in your refrigerator for several days. Or freeze it for longer term storage.
Liz Harris is a former biomedical research scientist turned food blogger who is obsessed with coastal living, podcasts, and anything covered with maple syrup. As a self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of both savory and sweet dishes that are innovative and unique, yet still familiar and approachable.